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Sunday, March 11, 2012

"Life is tough" is my friend's favorite phrase. It puts a smile on my face every time thinking of it. Life is indeed tough but it has its beauty. We've been super busy with houses - house inspection, moving, getting the old house ready for rent, and the list goes on and on. As of today, it marks day 6 that we stay in our new house. I haven't even talked about tax season and our Thailand upcoming trip! Yeah, life is tough. Tee hee.

Packing/unpacking isn't fun. We have so much crap. I shouldn't come to a surprise to see how much we accumulate "stuff". Anyone wants to help me unpack?

Now to the food, curry is probably the most common Thai dish you know after Phad Tai. I spiced up and tweaked a common known red curry and, served with herbed rice and panko fried cod. A creamy of curry paired well with crunchiness of panko coated fried cod. Basmati rice and saute spinach brought the dish together.

Lime adds more flavor to the curry sauce and also to the fish. I squeezed lime juice onto the fish and let it sit for half hour before coating it with egg, flour, and panko. This dish has different texture from crunchiness (from fish), creamy (from sauce), and tenderness (from saute spinach and rice). I won't miss adding alcohol into the dish. Sake was chosen to add in spinach! Believe me alcohol makes anything tastes better.

Squeeze lime juice over cod fillets and let it sit for about half hour in the fridge.

Season fillets with salt and pepper

In 3 separated wide bowls, prepare one for flour, one for beaten egg, and one for panko

Dip each fillet in flour. Shake out excessed flour. One at a time.

Dip the fillet into beaten egg, then onto panko. Set aside.

Repeat this for 6 fillets.

Heat oil to 375 F and fry each fillet until golden brown.

Lime Red Curry Sauce ingredients:

2 Tbs red curry paste

1 can coconut milk

1/4 cup chopped red onion

2-3 tsp grated fresh ginger

2 Tbs fish sauce

1/2 lime, juiced

1/2 cup chopped red bell pepper

1/2 cup red basil

2 pods palm sugar (or about 1 Tbs)

Directions:

On a hot pot, add 2 Tbs coconut milk and curry paste. Stir it together to get a flavor and smell out off curry paste. Add ginger and red onion. Cook for a min or so. Add the rest of coconut cream and palm sugar. Cook until sugar has dissolved. Add bell pepper. Turn off the heat. Add lime juice and basil. Adjust to taste.

Let the rice rest 15 mins in water before cooking. Add oil and chicken stock. Bring it boil. Then simmer with a lid on for 35 mins or follow package instruction. After it's done, sitr in green onion and basil to mix.

Assemble:

Plate rice on a plate. Add curry around it. Place spinach over rice and top with fried cod. Garnish with lime zest and minced basil.

Just a quick note that I missed the 5 star cooking group challenge last month due to moving. I'd like to include a quick photo of what I made for the challenge here. I encourage everyone to check out the round-up on Natasha's website at Five Star Foodie. Every dish is absolutely stunning and creative!

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comments:

Oh my goodness! Just look at all of these beautiful flavors! The spinach alone would make me a happy eater...delectable all around!And your beet dish sounds truly lovely, sorry you missed it but glad you are starting to settle in abit :)

Wow! Everything looks delicious! Who needs to go to a restaurant when you cook this way at home;-) Congrats on all the exciting things going on in your life, miss your cooking but I'm patient...I can wait(not too long!) for the next dish!

Glad to have you back, T! Every time we have moved, we get rid of soooo much stuff! It's time to move again :) I love crunchy Panko crusted fish and combined with your beautiful red curry sauce and spinach - heavenly!